Recipe: Crispy Baked Fish Tacos
Ingredients
- 1 lb firm white fish, such as tilapia or mahi mahi
- 2 cups panko breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- Cooking spray
- ¼ cup plain yogurt
- ¼ cup light mayonnaise
- 3 limes, juiced
- ¼ cup minced cilantro
- Pinch of smoked paprika
- 12 small flour or corn tortillas
- Salt
- Black pepper
- Diced tomatoes, for serving
- Shredded cabbage, for serving
Instructions
- Ingredients
- Preheat oven to 425 degrees.
- Cut fish into 3 x 1 inch rectangles. Think the size of a fish stick. Season liberally with salt and pepper.
- Dredge fish piece in flour. Tap the fish to remove any excess flour.
- Toss fish in eggs to coat.
- Toss fish in breadcrumbs to coat.
- Spray a parchment or foil lined baking sheet with cooking spray. Lay fish out in a single layer.
- Wrap tortillas in aluminum foil. Place fish and tortilla pack into the oven.
- After 7-8 minutes, use tongs to flip the fish once.
- Cook fish for another 7-8 minutes until the fish is cooked and coating is brown. You can also finish in the broiler for the last minute to get an extra crispy exterior. Once fish is done, remove the tortilla pack as well.
- While the fish cooks, make the sauce. Whisk together the yogurt, mayonnaise, lime juice, cilantro, and paprika. Season with salt and pepper to taste.
- To assemble the taco, lie out a tortilla and add 2-3 pieces of fish. Add sauce, tomatoes, and cabbage. Serve immediately.
Recipe: Memoni Mai Pulao (Fish Pulao)
Ingredients
- King Fish 1 kg
- Spring Onions 1 bunch
- Onions 3 chopped, 1 sliced
- Tomatoes 2
- Green Chilles 12
- Coriander Leaves 1/2 bunch
- Salt as required
- Red Chiili powder 1 tbsp
- Dhania powder (coriander)1 tbsp
- Haldee powder (turmeric) 1 tsp
- Ginger garlic paste 1 tbsp heaped
- Garam Masala powder 1 tsp
- For the Rice
- Rice 3 cups
- Water 4.5 cups
- Salt 3 tsp
- Sliced onion 1/4
- Whole Black Pepper 1 tsp
- Black Cardamom 1
- Cumin Seeds 1 tsp
- Cinnamon 2 sticks
- Cloves 6 to 8
- Cardamoms 3 to 4
- Fresh coriander 1/4 cup
- Green Chillies 4 to 6
- Tomatoes 1 sliced
- Spring onions sliced 1/2 cup
Instructions
- Apply salt over fish and leave aside for an hour.
- Fry the chopped onion in oil till brown.
- Add tomatoes, ginger garlic paste, salt, garam masala, coriander powder, red chilli powder and haldee to it, along with 1.5 cups of water. Let the mixture blend completely, do not over dry.
- After water dries, add 1.5 cups of water to the mixed masala on stove, put in the fish to cook.
- When fish is half cooked put some spring onions and green chillies to it. Next let the water dry till about half a cup of it is left.
- Gather ingredients for the rice.
- Prepare the rice by first sauteing onions, black pepper, cardamom, black cardamom, cloves, cumin seeds and cinnamon sticks. Second adding water as required by the type of rice used and put in salt, fresh coriander, green chillies, tomatoes and spring onions. Thirdly when water comes to boil add in the rice and lastly when the water dries cover the pot and leave aside for 15 minutes to cook.
- Putting the prepared fish masala over the cooked rice. Covering the pot and leaving it on slow flame for 10 to 15 minutes.
- Ready to serve
